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Blanc de Poulette au Foie Gras, Crême Glacée de

Stuffed Chicken Breast with Foie Gras and Chilled Celery-Pistachio Sauce
From: Feature Story Silver Cloud
Serves 10 portions

Ingredients:
5 pcs skinless chicken breast
500 gr raw foie gras
salt & pepper
arugula oil
chervil sprig

Sauce:
500 gr celeriac
500 gr chicken consommé
100 gr sour cream
50 gr pistachio paste
2 drops almond extract
salt & pepper

Preparation:
Open the chicken breast with a knife but do not flatten them. Season with salt & pepper.

Cooking in oven on steam at 70°C for 1 hour. Cool down and refrigerate for minimum 8 hours.

For the sauce: Cook the celeriac cut in quarter in the chicken consommé for 30 minutes or until the celery is cooked. Blend the celery with sour cream, pistachio paste, and few drops of almond extract and salt & pepper.